I’ve said it before, and I’ll say it again: my weak point is my lack of patience. I think it comes from years of over-extending myself in high school and college, when my to-do list was always a mile long. Oftentimes, I felt like as soon as I crossed one item off the list, another 2 or 3 would need to be added. So naturally, I became adept at working quickly and efficiently, with lots of multi-tasking to round it all out.
Now that I’ve graduated and started freelancing, I’m no less busy than I was before, but at least my schedule is a bit more flexible. I no longer need to multi-task to quite the same extent, and I have time to slow down and take my time with my assignments and cooking.
The problem is that I don’t know how to do that anymore. I am so used to doing 5 things at once that I don’t know how to stop and focus on the task at hand.
I’m learning, though. I can’t rush my garden, and must patiently wait for things to grow. And if I rush my sewing, I’ll just make mistakes that I’ll have to go back and fix. And if I leave the stove and try to multitask while making risotto, I’ll end up with a terrible final dish. Patience is a must.
- 1 pound andouille sausage
- 1 1/2 cup chopped onion
- 1 tablespoon extra virgin olive oil
- 1/4 cup dry white wine
- 1 1/2 cups arborio rice
- 3 cups low-sodium vegetable or chicken stock
- 4 cups water
- 2 tablespoons butter
- 1 1/2 cups frozen peas, defrosted
- Fresh basil leaves, shredded, for topping.
- In a large pot, bring the stock and water to a simmer.
- In the meantime, heat a stockpot over medium heat and add the sausage. Cook for 3-5 minutes on each side until both sides are browned. Remove the sausage and set aside.
- Reduce the heat to medium-low and add the olive oil and onion to the same stockpot. Stir to coat the onion with the oil and heat until softened, about 4-5 minutes.
- Toss in the rice and stir for 1 minute. Pour the wine into the stockpot and stir until it is reduced by half, about 3 minutes.
- Add the water and stock one-half cup at a time, stirring continuously after each addition until most of the liquid is absorbed. Continue until the rice is soft and a bit creamy. This may not require all 7 cups of liquid. Remove the stockpot from the heat.
- Chop the sausage into bite-sized pieces. Fold in the sausage, butter and peas until the butter is completely melted.
- Serve topped with fresh basil.
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Do you struggle with patience like I do? How do you deal with it?